Erissery

1: Wash the black-eyed peas and soak for at least 5 hours.

2: Grind ½ cup of grated coconut along with cumin seeds, black peppercorns, and green chilies. Add water as needed to grind to a thick paste.

3: In a pot, add the peas with 1 cup of water, 1 tsp of salt, and ¼ tsp of turmeric powder and boil for 10 minutes.

4: Add the pumpkin dices and boil for another 10 minutes, or until the pumpkin has softened.

5: Add the ground coconut paste and cook for 3 minutes. Remove from the heat.

6: In a small pan, heat coconut oil and add mustard seeds. When the mustard seeds start to splutter, add the urad dal, dried red chillies, grated coconut, and curry leaves. Sauté until the coconut turns golden brown.

7: Add the tempering to the Erissery, mix well, and serve.